Kurobuta Cuisine Ajimori

Raised with love in Kagoshima and fed a diet enriched with sweet potatoes, "Kagoshima Kurobuta" is a premium pork that meets rigorous quality standards. Only the highest-grade pork is certified, earning its place alongside Kobe beef as one of Japan's most celebrated culinary treasures.

Originally a ramen-focused eatery until 1978, Ajimori transformed its mission to support the revival of Kurobuta pork. Partnering closely with local farmers, it became a pioneer in promoting and evolving this beloved ingredient. Today, Ajimori continues to innovate, offering dishes that appeal to all generations.

Among its offerings, the "Tokusen Kuro-Shabu" stands out. When introduced, the idea of using pork in shabu-shabu was unconventional, as beef was the standard. Through persistent advocacy, the dish gained popularity. Ajimori's unique approach foregoes traditional ponzu or sesame sauces, instead pairing the tender pork with a savory broth and raw egg to highlight its natural sweetness and rich flavor.
The menu showcases Kurobuta's versatility with dishes like tonkatsu available in cuts like loin, belly, and tenderloin, skin-on braised pork belly (kakuni), and pork toro served sashimi-style. Ajimori’s dedication ensures diners experience the full spectrum of Kurobuta’s exceptional taste and quality.